Food

Huck’s Fried Egg Sandwich

The ultimate egg sandwich from Chef Zoe Nathan of Huckleberry fame. We tried it out over at the goop Cookbook Club.

12 to 16 slices thick-cut bacon

8 slices sourdough bread

4 oz/115 g Gruyère, grated

1 batch Aioli

4 tbsp/55 g unsalted butter

8 eggs

3 cups/110 g arugula

Fleur de sel for sprinkling

For the Aioli:

2 egg yolks

1 tbsp Dijon mustard

½ tsp kosher salt

2 tbsp extra-virgin olive oil

1 tsp lemon juice

1 tsp Champagne vinegar

¼ cup + 2 tbsp/90 ml canola oil

1 tbsp chopped fresh parsley

1. Preheat your oven to 375ºF/190ºC.

2. Arrange the bacon on a sheet pan and bake until golden brown, about 15 minutes.

3. Increase the oven temperature to 450ºF/230ºC and toast the bread. When the bread is mostly toasted, distribute the Gruyère on four of the slices and return them to the oven to melt, 3 to 4 minutes. Remove the four bare slices of bread and spread each with about 2 tbsp aioli and top with 3 or 4 slices of bacon. Remember to keep one eye on your cheesy bread in the oven. When the cheese is melted, remove the bread, slice in half, and set aside.

4. When it comes to frying the eggs, you may need to either work in batches or have two pans going at once. Heat 1 tbsp of the butter in a nonstick sauté pan over high heat. Crack 2 eggs into a small bowl and gently slide them into the butter. (If you break a yolk, discard the egg and try again.) Reduce the heat to medium and cook until the whites are set but the yolks are runny, about 2 minutes. When ready, give the pan a gentle shake to loosen the eggs.

5. Slide the eggs onto a bacon-covered toast. Top with a handful of arugula and sprinkle with fleur de sel. Slice that half, being careful not to slice into the yolk, before topping with the cheese-bread halves. (We cut the two sides of the sandwich separately to avoid breaking the yolks, which would spoil the fun of eating this sandwich.) Repeat for the remaining sandwiches, unless you have multiple pans going!

For the Aioli

1. In a medium bowl, whisk together the egg yolks, mustard, and salt until combined.

2. Slowly stream in the olive oil, whisking constantly. It helps to set the bowl on a kitchen towel to steady it. Add the lemon juice and vinegar and whisk to combine.

3. Now, very slowly, stream in the canola oil, whisking constantly. If it shows signs of separating, slow down the oil a little. When you have a nice even emulsion, stir in the parsley. Wrap or transfer to a jar and refrigerate until needed.